For reasons unknown, most Chicken Tikka Masala dishes in restaurants are on the bland side. This is great if you’re introducing someone to the idea of Indian food, but these dishes are not palate-pleasers.
This recipe, based on Madhur Jaffrey’s, is full of flavor. Ginger, garlic, cumin, and various other spices bring tons of flavor. Grated tomato melts into the dish, adding even more flavor. I love serving this at parties or dishing up for leftovers during the week. It just gets better with time!
Chicken Tikka Masala
By August 24, 2015Published:
- Yield: 8 Servings
- Prep: 30 mins
- Cook: 30 mins
- Ready In: 60 mins
Delicious and naturally gluten free! Ginger, garlic, and other spices combine for rich flavor that will have everyone begging for more.
- 1 1/2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 2 tablespoons lemon juice
- kosher salt
- 2 tablespoons fresh ginger divided, peeled and grated
- 9 cloves garlic divided, peeled and minced
- 1 teaspoon ground cumin
- 3 teaspoons paprika divided
- 1 teaspoon ground cayenne or ground chipotle, adjust to your heat level
- 3 tablespoons heavy cream
- 1 1/2 teaspoon garam masala divided
- 7 tablespoons olive oil divided
- 1 large onion sliced thin
- 1 tablespoon ground coriander
- 1 teaspoon tumeric
- 4 tablespoons plain yogurt
- 2 large tomatoes grated
- 2 cups chicken stock
- Marinate the chicken. Mix the lemon juice, salt, and chicken together. Set aside for a few minutes.
- Mix one tablespoon of ginger, 3 garlic cloves, cumin, 1 teaspoon of paprika, cayenne, cream, 3 tablespoons olive oil, and a half teaspoon of garam masala together. Pour over the chicken and mix well. Cover and refrigerate for four hours, or longer.
- Make the masala. Pour 4 tablespoons of olive oil into a large lidded pan and set it over a medium-high heat. When the oil is hot, add the onions. Cook until they start to brown. Add the ginger and garlic and continue to cook, stirring, for 1 minute. Add the ground coriander, turmeric, remaining cayenne, and paprika. Stir for 10 seconds, then add 1 tablespoon of yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time. You want it to cook into the spices.
- Add the tomatoes and cook, stirring, for a few minutes. Add the stock, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15-20 minutes. The sauce should turn thick. Taste and adjust seasonings, adding salt, garam masala, and other seasonings as needed.
- Preheat your grill or a large skillet. Thread the chicken onto skewers if grilling. Brush the chicken with some of the remaining olive oil.
- When the sauce is ready, place the chicken on the grill for about 12 minutes, turning once or twice.
- When the chicken is cooked through, remove from the skewers and mix into the masala.